I love Kombucha. It tastes weird, is unpredictably fizzy, makes rampant and unfounded health claims, and costs a small fortune - I mean how much better can a hippy, new-age, health fad get?

I love kale. There, I said it. But I know that not everyone gets as into dinosaur food as I do. Usually, I just chop it, steam it, salt it and eat it, but tonight I decided to put a little effort in and see if I could make it palatable for Sal. It worked. This is simple - and would be great for spinach or chard or other leafy greens, too - but I swear it's good. Sal-tested, Sicilian-approved.

Training camp isn’t just all long rides and sunshine. The beauty of being at the Cycling House is that the staff is a sweet, little band of pros and former pros – and they’re eager to share their knowledge. Night time means cozying up in the living room for talk-time.  It’s kind of like singing [...]